How to Make Tostones (Twice Fried Plantains)

Here is a step by step guide on how to make Tostones, a staple side dish in most Puerto Rican homes.

To make tostones you need really green plantains / platanos.

First thing you need to do is peel the platanos. (I will be referring to plantains as platanos, the Spanish way of saying it because it's what I prefer ;) If you store your platanos in the fridge, make sure that you bring them to room temperature first. It's a pain to peel when it's cold.  Run the platanos under warm water to help speed up the process.

To peel the platano, first cut off the ends: 

Then slice down the center of the platano:

Remove the peel by pulling from the area you just sliced:

Umm, try not to slice as deep as I did...lol!

Next start heating your oil.  You want it on medim high or about 375 degrees.  You don't want to set it too low or the oil will not be hot enough and your platanos will just suck up the oil and be greasy.  You want it to be as hot as if you were frying french fries. 

Now that you platano is completely peeled, cut it in about 3/4 inch pieces:

Make sure oil is hot. You can do this by dropping a tiny piece of your platano in (crum size), if it sizzles, it's hot enough. Now fry your pieces for about 2 1/2 minutes - 3 minutes on each side.  They should be golden and sort of soft. If they're not soft enough, you will not be able to smash them or they will sort of smash and fall apart :(  If you smash and this happens, just returned them to the pan and cook for a bit longer. 

When you remove the platanos place them on a paper towel to drain any excess oil. Make sure to do the next step fairly quickly because the longer you take the harder it will be to smash.  However, take care to handle the platanos, as they will be pretty hot! *You can allow them to cool off for about a minute, but no longer or they will become hard to smash. Okay, now I am just being redundant!

Now smash the platanos.  

Almost every Puerto Rican owns a tostonera.  Which is what we use to smash the platanos. 

See pics below:

If you don't have a tostonera you can use two plates to smash the platanos into tostones.  

Tip:  If you cut the end of your bread bag (if long enough), you can use it to nestle the platanos, 

so that they don't stick to the plate. 

Okay, back to the tostones.  Smash all the platanos:

Now you are ready to refry them.  Fry for about another 2 - 3 minutes.  

They should be a deeper golden color. 

Drain once more on a paper towel.  Sprinkle with salt and enjoy!  Or you can make a mojito sauce to dip them in.  That'll be on another post - children are acting up. Geesh, it's no wonder I hardly blog :P 

Serve as an appetizer 

or as a side item in a meal - preferably a delish Puerto Rican meal :) 

(Arroz con gandules, Puerto Rican rotisserie chicken and tostones!)

Platanos

I was at Cotsco the other day and was ecstatic to see that they had 3 lbs of green plantains (platanos) for $1.15! I repeat to all Boricuas reading this blog THREE POUNDS for a DOLLAR FIFTEEN!1!!

WOW!  In my area there aren't many Puerto Ricans, Dominicans, or Cubans, which makes platanos a rarity.  Buying ONE platano can run you anywhere from $.50 to even $1.00.  Sometimes it's annoying to pay that much for something I use to get in NYC for so cheap, eight for a dollar.  It's funny because most people over here don't even know what they are.  I was standing in front of the platanos with a huge smile on my face when this lady asked "What are those?  Are they bananas?"  I then went into a long explanation, which I don't think she wanted to here, but that I wanted to share all the same.  Ignorant Gringos (KIDDING).

So for all of you who don't know here is a platano or as non-hispanics might say plantains:

Platanos / plantains are a fruit, but considered a vegetable.  For argument's sake call it a vegetable unless you want to get into a heated argument with a Puerto Rican, Dominican, or Cuban.  Platanos are usually mistaken for a banana because they look and smell like bananas.  However, unlike a banana, a platano CANNOT be eaten raw and are hard to peel.  Platanos are used in many Hispanic dishes.

When the platano is green it acts like a starchy vegetable (like a Yucca Root or Potato).  When it's green it can be thinly cut and fried into a chip.  However, the most popular forms of the green platano is in mofongo (a yummy dish), pasteles (another yummy dish) and / or  tostones, a staple side dish in most Puerto Rican homes.

When the platano is ripen (yellow - black) it becomes more like a banana.  It is sweet and has a great aroma.  We, Hispanics, call ripe platanos Maduro or Amarillo.  You can use maduros / amarillos in desserts (like Pionoonos) or as a sweet side dish.

So, that is a crash course on Platano 101. I will introduce some recipes in later blogs.

The next time you want something delish to eat either as a snack, dessert, appetizer, or side dish consider using the versatile and yummy PLATANO.